Sometimes the recipes I've cooked really start to back up in my files and I don't post them as often as I should. This Pork Chop with Lemon, Bacon and Sage Sauce is one of the best recipes I almost never posted!

I've adapted this recipe ever so slightly from America's Test Kitchen cookbook, "The Best Simple Recipes" and it's a real winner! The chops are moist, tender and super yummy (not to mention the whole pork on pork thing)!

This recipe is quick, it has minimal ingredients and it's super flavorful! This dish is sure to become a favorite at your families dinner table and is also fancy enough to serve for company!

-Cook the bacon in a large skillet over medium/high heat until it's crisp.
-Turn the heat to medium and add the shallots and garlic and cook for an additional 1-2 minutes.
-Remove the bacon and shallots with a slotted spoon and drain it on some paper towels. Reserve.
-Remove all but 1 tablespoon of bacon grease from the skillet.
-Season your chops on both sides with salt and pepper.
-Add the chops to the skilled and cook on medium high so that both sides are beautifully brown. (Don't be temped to turn them too soon. Allow them to develop a nice golden color).
-Transfer your browned chops to a platter and tent with foil to keep warm.

-In the same skillet, add the chicken broth, lemon juice and lemon zest making sure to scrape up any browned bits from the bottom of the skillet that was left from browning the pork chops.
-Add the bacon shallot mixture back into the skillet.
-Return the chops to the skillet (and any pork juice that has accumulated in the platter) and cook on medium high heat for approximately 10-12 minutes in order to cook the pork completely through and to allow the sauce to reduced itself by half.
-Right before serving, stir in the butter and chopped sage.
-Plate your chops and pour the sauce over top to serve.